Buffalo Chicken Roasted Potato Bake

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.

Buffalo Mixture

1. In a small bowl, combine buffalo sauce, oil, ranch seasoning, and pepper. Mix well and set aside.

Potatoes

1. In a large bowl, add the diced potatoes and half of the prepared buffalo mixture. Toss to coat evenly.
2. Spread the potatoes out in an even layer on the prepared baking sheet. Bake for 60-70 minutes, or until the potatoes are crispy, flipping them halfway through baking.

Chicken

1. While the potatoes are baking, place the chicken pieces in a resealable plastic bag. Pour the remaining buffalo mixture over the chicken, ensuring all pieces are well coated. Seal the bag and refrigerate for 30 minutes, or until the potatoes are done baking.

Assembly

1. Spray a 9x13-inch baking dish with cooking spray.
2. Once the potatoes are cooked, transfer them to the prepared baking dish. Top with the marinated chicken.
3. Bake for 18-20 minutes, stirring the potatoes and chicken halfway through, or until the chicken is cooked to an internal temperature of 165°F.
4. Remove the baking dish from the oven. Sprinkle the shredded cheddar cheese, Monterey Jack cheese, and crumbled bacon evenly over the chicken and potatoes. Return the dish to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
5. Garnish with green onions, a drizzle of sour cream, and buffalo sauce.